The Louisiana Democrat. [volume] (Alexandria, La.) 1845-1918, 1887-10-12
HOME AND FARM.

HOME AND FARM.
How about permanent farm 1m-
provementsP
Professor Henry says that If corn
fodder is fed whole, forty per cent OF
It will be wasted, as compared with
feeding it cut
No mouse or rat will gnaw through
granary surrounded with two thick
nesses of hemlock board, breaking
Joints. Chatham, Courier.
Indian corn gives American farm
ars great advantage over Europeans
In storing ensilage. as we can grow
larger amount from the corn plant,
and at less cost than we can from any
thing else. Yet ensilage is becoming
necessity in Europe, although grass
and other crops are used for the pur-
pose.
Chocolate Cream: Cover half box
of gelatine with cold wator, whip o
pint of cream. CRATE two ounces OF
chocolate into a pint of milk. set on
the fire to dissolve and add the gela-
tine; sweeten and flavor with vanilla;
set on ice and stir until cold; mix in
the cream, pour in mold and set on
ice; serve with whipped cream
Louisville Courier Journal.
Charlotte Russo: Take two pints of
rich milk and soak three-fourths OF a
package of gelatine in it Make q
custard of quart of milk, one pound
of sugar and the yelk of eight eggs,
add the gelatine and two teaspoonfuls
extract of vanilla. When il begins to
CONCEAL stir in it quart Of rich
cream whipped to froth. Line a
mold with stale sponge cake; set on
ice.-Boston Budget.
1t often happens that for crops
that are grown in separate hills. such
as melons and squashes, not enough
manure is allowed for fear of burning
up" the plants. If plenty of we'll
rotted manure be used, and the man.
ure we'll mixed with tho SOIL there can
be but little danger of using too much.
The difficulty with grass-feeding
plants is that not enough manure is
used as rule.-Sl Louis Republican.
Cream Puffs: One cup hot water,
one-half cup butter, boil together;
while boiling stir in one cup sifted
flour, remove from fire and stir to a
smooth paste; when cool add three
unbeaten eggs, stirring five minutes.
Drop in spoonfuls on buttered tins
and bake in quick oven twenty-five
minutes. For cream take one cup
milk, one-half cup sugar, one egg,
three tablespoonful flour; cook thor
oughly and flavor. When cream and
puffs are cold, cut open puffs with
sharp knife and fill with cream. -Bos-
ton Budget
An old cook book states that there
are two hundred and thirty different
ways of cooking eggs; perhaps there
are almost as many ways Of preparing
and favoring any kind of meat
Again, the earth, air and ocean con-
tain an immense variety of birds, fish.
shell-fish, ETC.. that are now seldom. if
ever, seen on a table; while others are
unjustly neglected by tho well-to- do,
as, for instance. the mussel, which con-
tains mines of aroma, and is, there
fore, valuable, not only per Sc, but for
favouring more or less insipid dishes
-Erchange.
In selecting a churn, says I. D.
CARTS, be sure and get it large enough.
It should not be more than one-third
full of cream if the easiest most
speedy and most satisfactory results
be desired. Do not give too swift a
motion. If you should do so you
would prolong the time of churning, if
you would not prevent it altogether.
Forty or fifty revolutions minute is
usually fast enough. Give just that
motion to a revolving churn which
will carry the cream to the top of the
churn and permit it to fall with a
smashing thud. Indianapolis Journal